Low-Carb Cheddar Biscuits with Almond Flour & Greek Yogurt
Sneak Preview: These Low-Carb Cheddar Biscuits are cheesy, tender, and quick to make with almond flour and Greek yogurt. There is no rolling or cutting—just drop and bake. They are perfect as a side for soup or salad, or enjoy one warm with butter for a savory snack.
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These drop biscuits probably aren’t what you grew up eating (especially if you mainly ate canned biscuits like me), but they can satisfy a craving for bread. Enjoy them with soup or for breakfast in an egg sandwich or grain-free Eggs Benedict.
These biscuits are too good to be true. HONESTLY! I no longer miss traditional buttermilk biscuits made with wheat flour.
Why You’ll Want to Save This Recipe
- Cheddar + almond flour = flavor-packed goodness.
- Greek yogurt makes them tender and flaky. I use homemade Greek yogurt whenever possible—like in these 5-Ingredient Greek Yogurt Waffles.
- No rolling, no hassle. Just drop the dough onto a baking sheet.
- Pair them with sausage for a fantastic breakfast.
Shared & Loved
“This is the best recipe I have come across for gluten free, low carb biscuits. I love the cheddar cheese flavor; it smells so good when I toast them in the toaster. I have modified the recipe to make a blueberry scone. I use mozzarella cheese, stevia and blueberries. I have also made cinnamon chip. Thank you for sharing.” —ALLISON M.
How To Portion Drop Biscuits
Because it’s easiest to portion these out with an ice cream scoop, they are similar to drop biscuits. If you wet your fingers, you can tap them down just a little to make a smooth top so they will cook more evenly. But don’t smash them too much.
Low-Carb Cheddar Biscuits with Almond Flour & Greek Yogurt
Ingredients
- 3 cups (336 g) almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons (42 g) chilled butter (cut into small pieces)
- ⅓ cup (66 g) unflavored Greek yogurt (very thick and cold)
- 2 large (100 g) eggs (beaten)
- ¾ cup (85 g) shredded Cheddar cheese
Instructions
- Preheat oven to 350˚F (180˚C) and grease a baking sheet.
- Mix dry ingredients: In a medium bowl, whisk together 3 cups (336 g) almond flour, 1 tablespoon baking powder, 1/2 teaspoon (½ teaspoon) baking soda, and 1/2 teaspoon (½ teaspoon) salt.
- Cut in butter: Add 3 tablespoons (42 g) chilled butter and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
- Combine wet ingredients: In a separate bowl, whisk together 2 large (100 g) eggs and 1/3 cup (66 g) unflavored Greek yogurt. Pour into the dry mixture and stir until just combined.
- Fold in cheese: Gently mix in the 3/4 cup (85 g) shredded Cheddar cheese until the dough is evenly moistened. If the mixture seems dry, add a little more yogurt.
- Scoop and shape: Drop spoonfuls of dough onto the prepared baking sheet using an ice cream scoop or two spoons. Lightly smooth the tops with damp fingers, but don’t flatten.
- Bake for 15-20 minutes until golden brown.
- Cool before serving: These biscuits are delicate when warm, so let them rest before handling.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ for Greek Yogurt Biscuits
How do they taste?
These biscuits are cheesy, tender, and slightly nutty from the almond flour.
Can I freeze them?
Yes! Freeze in an airtight container, then toast before serving for the best texture.
Will they fit into my diet?
They are low-carb, grain-free, and gluten-free, making them suitable for many dietary needs.
Final Thought
These low-carb biscuits aren’t just a substitute—they’re a savory little win all on their own. Quick to make, endlessly versatile, and packed with cheesy goodness, they’ll earn a regular spot in your recipe rotation. Let me know how they turn out for you—especially if you try fun add-ins like jalapeños, bacon, or herbs!
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.